ROUX'S
44, 16 Convent Rd, Si Lom, Bang Rak, Bangkok 10500
Lead with the Kaizen Riso if you want the kitchen's full range in one plate. The Prosciutto Korokke is the smarter appetizer than it sounds: fried potato croquette, truffle mushrooms, prosciutto. Braised beef cheek cooked down in red wine and sake anchors the mains. TableCheck reservations keep the room manageable.
You walk into a three-floor space on a Silom side street where the menu pulls Western forms through a Japanese filter. Yōshoku has always meant adapting European cooking to Japanese ingredients and palates, and Chef Ice holds that line across appetizers, pasta, seafood, and dessert.
The Kaizen Riso is the signature: rice-grain pasta in a seafood sauce loaded with scallops, white fish, shrimp, giant squid, and salmon roe. It runs 750 baht before service charge and tax. The Prosciutto Korokke opens lighter: a fried potato croquette topped with truffle mushrooms and thin-sliced prosciutto, balancing richness against the crunch of the korokke shell. The beef cheek demi-glace braises the meat in red wine and sake, then plates it over mashed potatoes. Yuzu ice cream closes the meal at 140 baht, clean and tart.
The kitchen commits to seasonal ingredients and pulls from local suppliers where the calendar allows. TableCheck handles reservations online, and the Line account at @rouxsbkk takes walk-in queries. The dining room stays cosy without tipping into cramped, and the bar pours wine, cocktails, beer, and spirits if you are here for drinks before or after the meal.
The restaurant closes Monday. Tuesday through Thursday it opens at 5:30 PM for dinner service only, then runs a full lunch-and-dinner schedule Friday through Sunday starting at 11 AM. The three-floor layout means stairs between levels. Vegetarian options appear on the menu, and the dessert list earns consistent attention from the kitchen.